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Steak & Kidney Pudding

Prep Time: 30 mins
Cooking Time: 3 hours
Serves: 8
Serving Size: 250g


  • 450g Braising Steak - 25mm dice
  • 225g Ox Kidneys - sliced
  • 25g Plain Flour (seasoned)
  • 20g Sunflower oil
  • 150g Onion - Sliced
  • 50g Bisto Gravy Mix
  • 550ml Boiling Water
  • 400g McDougall's Suet Mix
  • 200ml Water


  1. Toss the beef in seasoned flour. Heat the oil and fry the beef and the sliced kidney over a high heat until evenly browned
  2. Add the onions and cook for a few minutes until the onion is softened
  3. Mix the gravy granules with boiling water and stir until dissolved and thickened. Add to the meat and bring to the boil. Place in an oven proof dish and cover
  4. Place in the oven at 175C for approximately 2 hours until the meat is tender
  5. At the end of the cooking time, taste for seasoning and adjust if necessary. Allow the steak and kidney mix to cool
  6. Place the suet mix in a bowl fitted with a beater and blend in the water on a slow speed until a soft dough is formed
  7. Grease an 8oz or 225g pudding basin and roll out the pastry to line it. Roll out another small circle for the lid.
  8. Fill the lined basin with the steak mixture and cover with the pastry top
  9. Cover the top with a circle of greaseproof paper then foil. Place in a steamer or saucepan half filled with water and steam for 45-60 minutes.